Have you ever eaten a meal that you think about for several days later because it was so delicious? Well, that happened to me this week. I made this Cherry Tomato and Basil Strata.
Sliced a piece of it, ate it and enjoyed every bite of it! Because it has bread in it and I tend to not eat too much gluten and carbs as they seems to add inches to my hips! I quickly gave the rest of the Cherry Tomato and Basil Strata away instead of eating anymore of it. Every day I thought back on how yummy it was. So, it’s time I shared it with you. It is a wonderful Sunday brunch dish. You could make it this weekend if you wanted to.
The organic cherry tomatoes and fresh basil are such a great pair of friends and they played together so well with the eggs and cheddar cheese. Ok, that does sound a bit ridiculous!
I used an 8″ cast iron skillet to make the strata. If there were a fire in my kitchen I would grab at least one cast iron skillet. I have three different sizes of cast iron skillets.
Two of them were purchased used at a used kitchen store years ago. That is the best way to get your castor iron skillets, well used and seasoned. The other skillet is an 8-inch skillet from company- Lodge cast iron skillet.
What is nice about the Lodge skillet is that if you do not currently have a cast iron skillet and you are thinking that cast iron is a headache to season, with a Lodge Cast Iron Skillet it is pre-seasoned so you don’t need to do it!
Also, you don’t have to go searching in a lot of thrift stores for one. I saw the same Lodge skillet I have in a big box store… know what? it is cheaper through Amazon! And thank you, I will yet a weensy bit of money as an affiliate, but it is not any costlier for you.
It is also inexpensive so there is no reason now to not get one.
If you have some old dried up bread, give it to the birds but please don’t use it for this recipe or any bread pudding recipe. There are so many recipes that will say, use stale or day old bread. Do you like the taste of day old bread? That flavor will translate into the recipe. So use fresh sourdough bread please and you will be thinking about it all week long too after eating it! If you are serving this for brunch it is a nice complement to the Baby Kale and Berry Salad. What is your favorite brunch meal? Please let me know below.
Cherry Tomato, Basil StradaPrint Recipe
- 2 tablespoons butter- reserve 1 tablespoon for later
- 1/4 cup diced yellow onions
- 1 clove garlic, minced
- 1/2 cup organic cherry tomatoes, sliced in half
- 3 eggs
- 1/2 cup 1/2 n 1/2 or whole milk
- 1/4 teaspoon kosher salt
- 2 heaping tablespoons julienned fresh basil leaves
- 1/2 cup cheddar cheese, grated
- 1/4 cup parmesan reggiano cheese, finely grated
- 1 teaspoon all purpose flour
- 2-3 slices torn fresh sourdough bread
- 2 tablespoons chives, minced
1. Preheat over to 350 degrees
2. In 8 -inch cast iron skillet, melt butter over medium high heat, sauté onions until translucent; add garlic and sliced cherry tomatoes. Sauté for 1-2 minutes more. Remove these ingredients onto a paper towel to drain the tomatoes. Wipe out your cast iron skillet.
3. In a medium bowl, whisk eggs, half n half/ milk, salt and basil. Put cheese on top of egg batter (don't mix in yet) and sprinkle flour on top of the cheese, mix into the egg batter; set aside.
4. Melt other tablespoon of butter in cast iron skillet. Turn off heat. Put 1/2 torn bread on bottom of cast iron skillet, pour half of egg mixture over the torn bread. Add remaining layer of bread and pour remaining egg mixture on top. Sprinkle minced chives on top.
5. Bake in oven until center is set and puffy approximately 20-30 minutes. Slice in wedges and enjoy!
Download Betty's Ultimate Pumpkin Recipes!
Bettys Ultimate PumpkinRecipes.pdf. Fast, amazing recipes that will Wow your friends and family.
Gluten-Free, AIP and Paleo Options